While toasting your bagel, grab the other ingredients from your fridge. As soon as the bagel pops up, plate it and top one half with a slice of cheese and a slice of turkey, ham or Canadian bacon. Slather on the Larynx Lava, slap the top on and you’re there.

Note: We sometimes add fresh spinach, romaine or sliced tomato to get a vegetable serving in at breakfast. Also try Larynx Lava on a bagel with cream cheese.

Rinse scallops and pat dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Mix cornmeal and seasoned salt in a shallow bowl. Dredge scallops in the cornmeal mixture and add to hot skillet, searing for approximately 3 minutes on each side until cornmeal crust is golden and crispy. Drain on paper towels and serve with plenty of Larynx Lava. This dish can be served as an appetizer or an entrée.

Stir together cream cheese, cheddar, sweet red pepper and Larynx Lava, until well mixed. Chill cheese mixture for at least 30 minutes, if time allows. Just before serving, top with cashews. Serve with assorted crackers, sliced red and green apples, raw vegetables and extra Larynx Lava.

Spray non-stick pan with cooking spray and then heat canola oil over medium heat. Combine coconut, corn meal and seasoned salt in a shallow dish. Cut each tilapia filet in half, to make 8 pieces. Dip each filet into the yogurt, then dredge in the coconut coating mixture. Pan-fry the first four filets, about 6 minutes on each side, until crispy and golden, then fry the remaining tilapia. Drain on paper towels. Serve with plenty of Larynx Lava sauce. Garnish with fresh lime wedges.

In a large bowl, flake grilled salmon with a fork. Add cabbage, pickles, eggs, celery and red bell pepper and stir. Add dressing and stir until all ingredients are well mixed. Serve salmon salad on a bed of lettuce. Top with slivered almonds or chopped cashews if desired.

Heat one quart of water until boiling. Add butterbeans and cook for about six minutes, until tender. Drain butterbeans in a colander. Add butterbeans, juice and zest of one lemon, tahini, olive oil, spearmint leaves, sea salt and Larynx Lava to the bowl of a food processor. Puree mixture until smooth. Top with cashews, if desired. Serve with pretzel crisps, pita chips, cucumber rounds and baby carrots.